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Our Absolute Best Recipes Using Crab Meat

Our Absolute Best Recipes Using Crab Meat

By MyRecipes

June 13, 2018

Iain Bagwell; Styling: Rachael Burrow

Lump crab meat from your favorite market's seafood counter is the perfect ingredient to provide a touch of elegance and coastal flavor, all the while, keeping things simple. The flaky, supple meat adds a delicately sweet richness to everything from soups and salads to dips and crostini. Of course, crab meat is arguably showcased at its best when formed into a classic crab cake.

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The Best-Ever Crab Cakes

Credit: Iain Bagwell; Styling: Rachael Burrow

You probably have most of the ingredients on hand for these simple, elegant crab cakes; just make a quick run to the seafood market for fresh lump crabmeat. Toss together a bright, seasonal salad while the crab cakes chill.

The Best-Ever Crab Cakes Recipe

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Crab Cakes with Spicy Rémoulade

Credit: Caitlin Bensel

Bring restaurant-worthy crab cakes to the table in just 40 minutes tonight! We love the spice in our homemade rémoulade, but if you prefer a milder sauce, omit the red pepper.

Crab Cakes with Spicy Rémoulade Recipe

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Greek Crab Dip

Credit: Time Inc., Video Studio

With the salty richness of feta cheese and brightness from fresh lemon juice and herbs, this is an incredible twist on a classic creamy crab dip. Lump crab meat gives the dip an added touch of decadence, but it could also be made with less-expensive claw meat. Served with warm, crusty baguette slices this savory crab dip is the perfect “something different” to bring to your next potluck or party.

Greek Crab Dip Recipe

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Spicy Crab-and-Caviar Pinchers

Credit: Photo: Stephen Devries; Styling: Lindsey Ellis Beatty

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Chesapeake Crab Cakes

Credit: Photo: Greg Dupree; Styling: Caroline Cunningham

Chesapeake Crab Cakes steal the show when simply served at the center of the plate surrounded by a few summer vegetables.

Chesapeake Crab Cakes Recipe

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Baked Crab Rangoon

Credit: Photo: Alison Miksch; Food Styling: Cat Steele; Prop Styling: Lindsey Lower

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Crab C'est Si Bon

Credit: Photo: Peter Frank Edwards; Styling: Elizabeth Demos

Most docks along the Boston Canal have crab traps tethered to them, so the sweet meat is plentiful and served many ways. This dish was born out of a plentiful amount of artichokes and leftover boiled crab. As the name implies (Crab—It's So Good!), the luxurious sauté of lump crab and artichokes is delicious. Serve it on baguette slices or even tossed with cooked pasta (spaghetti or linguine would be a good match here).

Crab C'est Si Bon Recipe

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Crostini with Avocado, Crab, and Flake Salt

Credit: Photo: Iain Bagwell; Styling: Rachael Burrow

Top baked bread slices with mashed avocado and crab to make this tasty appetizer.

Crostini with Avocado, Crab, and Flake Salt Recipe

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Crab Bisque

Credit: Photo: Iain Bagwell; Styling: Nissa Quanstrom

If you have shells and just a little leftover crab from a cracked-crab feast, this delicious bisque is a natural. Chef Jordan Davis of Herringbone Restaurants in Southern California gave us the recipe. "Slow and low is the only trick to cooking it," he says.

Crab Bisque Recipe